Recent content by Mrschleg79

I'm just curious if I'm missing something. How do you guys handle the delivery of ranch dressing with pizza? Do you put it in the box with the pizza or in a bag on the side? On the side, do you worry about drivers forgetting it?

Does anyone use any software for food costing their menu? currently using an excel spreadsheet but that seems a bit outdated

Hey all, looking to have custom cups made up for my store. Problem I’m running into is everyone wants me to buy over 80 cases of each size. Anyone know of any companies that will go on a smaller scale?

Maybe try adding breadcrumbs under the pepperoni to soak up some of that grease

Hello everyone, how does everyone handle processing fees with employee tips? Last year’s tips amounted to just over $100,000.00. At 3%, we pay out $3000.00 yearly to process other people’s money. Does anyone deduct that amount from tips? My thoughts are we pay to process our money, so why...

We are located in a busy shopping plaza, and I want to take advantage of the foot traffic. How do you handle slices with a conveyor oven? Do you just start with a par baked cheese pizza? What is your process for baking, adding toppings and reheating? What size slice are you selling? Our largest...

We sit in the $20.00 - $25.00 range. Managers work 45-50 hrs per week paid hourly. Where is everyone located? PA here

100% pizza cloud!! Great service!

Thinking about adding this to the menu! Does anyone have any tips for preparation? Red sauce, fresh basil and fresh mozzarella is what I had planned on topping it with. We are using a conveyor oven.

10”,12”,14” & 16” small medium large and extra large

We go by the ounce 3 oz small 4.5 oz medium 6 oz large 8 oz extra large Every single pizza 3 oz per hoagie 1.5 oz per salad Also weigh chicken bacon and steak plus wing sauces

We use a small 10 oz dough stretched to a 12” medium pizza, add 4oz cheese, 4oz sauce, then 2oz ricotta

Hey everyone, seems like our fundraisers have gone a little stale. Partly because we haven’t really pushed them, but I also feel things are changing in the fundraising area. Currently, we are doing benefit nights to groups/schools. We donate 20% of sales brought in by the group/school back to...

We start at 20 p/u and 45 for deliveries. Last night (Friday) we as a Delco had 74 orders placed between 5:00 and 6:00. Wait times went to 35 minutes for a pickup and 65 minutes for a delivery. We adjust the POS system as needed and continuously tell the front counter to up times. Just be honest...

Years ago, we had a formula through Dominos that gave us an ideal labor amount to shoot for based on net sales volume. Does anyone have a formula like this? Do you pick a percentage and try to get there weekly? What labor percentage would you be trying to hit doing $25-$30,000 per week?